PEPPERONI PIZZA LASAGNA ROLLS

PEPPERONI PIZZA LASAGNA ROLLS
For the Sauce:
1 tablespoon unsalted butter
1 teaspoon extra virgin olive oil
2 garlic cloves, minced
1/2 of a medium yellow onion, diced small
28 ounce can HUNTS’s 100% Natural Diced Tomatoes
3 ounces tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon sugar
pinch of red pepper flakes
salt and pepper to taste
For the Lasagna Rolls
10 traditional lasagna noodles, cooked, drained and rinsed with cold water
2 cups of the pizza sauce you prepared
1 egg, lightly beaten
1 and 1/4 cup part-skim ricotta cheese
1 and 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
3/4 cup KRAFT Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1/4 teaspoon pepper
3 ounces sliced pepperoni (50-60 slices)
For the Sauce:  In a large pan over medium-low heat, heat the butter and olive oil until the butter is melted. Add the garlic and onion and saute until tender, about five minutes. Stir in HUNT's Tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes. Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.  Simmer for 15 minutes. Cool slightly. With an immersion blender, CAREFULLY blend until sauce has desired texture. I love it slightly chunky. If you like it really smooth you can also throw it in a blender. Store in fridge unless using immediately. (It makes more than is needed for this recipe. Refrigerate or freeze extras.)
For the Lasagna Rolls:  Preheat oven to 350 degrees Fahrenheit. Cook noodles according to directions on package -- once cooked, drain and rinse with cold water and lay out on sheets of wax paper so they don’t stick together.  Spray a baking dish with nonstick cooking spray and spread 1/2 cup of pizza sauce into the bottom of the pan. Set aside.  Meanwhile, prepare filling in a large bowl by mixing beaten egg, ricotta cheese, 1 cup mozzarella, 1/2 cup grated KRAFT Parmesan cheese, parsley and pepper until well combined.  To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling. Lay out 5-6 pepperoni on top of cheese filling. Roll up each noodle starting at one of the short ends. Place in prepared baking dish, seam side down. Repeat until all noodles have been filed and rolled. Pour 1 and 1/2 cups pizza sauce over the rolls and top with 1/2 cup mozzarella cheese and 1/4 cup KRAFT Parmesan cheese.  Cover baking dish with foil and bake for 45-50 minutes (remove foil for last 10-15 minutes) or until hot and cheese is melted. Let stand about 10 minutes prior to serving.

TWO TIMIN’ PASTA BAKE

TWO TIMIN’ PASTA BAKE
1 box penne pasta
1 (15 oz.) jar Alfredo sauce
1 (24oz.) jar Marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese
Cook pasta according to directions and drain.  Mix the sauces together in a large bowl.  Add the mozzarella and stir to combine.  Then toss in the penne and toss to coat.  Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly.  Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.

GREEN CHILI CHICKEN PUFFS

GREEN CHILI CHICKEN PUFFS
3 boneless chicken breasts, cooked and cubed into very small pieces
1 8oz. pkg. cream cheese, softened
1 (7 oz.) can diced green chilis
4 green onions, chopped
Salt and Pepper to taste
2 cans Pillsbury Crescents rolls
1 can cream of chicken soup
½ cup sour cream
2 Tbsp. milk
Grated Mexican cheese (or cheddar jack would work)
Preheat oven to 375 degrees.  Lightly spray a large cookie sheet.  Mix together the cream cheese, green chilis and chopped green onions. Add salt and pepper to taste.  Unroll the crescents so that they are in rectangle shapes. (You will get 4 rectangles out of each can, using 2 crescents for each rectangle).  Make sure the seams are pressed together well. Place about ¼ cup of the chicken mixture on top of the crescent rectangle. Fold over and press the edges together all around the the crescent.  Place on the cookie sheet and cook for 15 minutes, or until golden brown.  Mix the soup, sour cream and milk together and heat in a small saucepan.  When ready to serve, pour the sauce over the puff and top with cheese.

CREAMY RANCH CROCK POT CHICKEN

CREAMY RANCH CROCK POT CHICKEN
6 chicken breasts
2 cans cream of chicken soup
½ cup sour cream (or more if you like, I sometimes use 1 cup)
1 pkg. Hidden Valley Ranch dressing mix
Lawry's Season Salt
Pepper
Place chicken in the bottom of your crock pot.  Sprinkle chicken with Lawry's salt and pepper.  Mix soup and sour cream together pour over the chicken.  Sprinkle package of ranch mix over the top. Cover with lid.  Cook on low for about 6 hours.  Serve over rice or potatoes.

Butterfinger Pound Cake

Butterfinger Pound Cake
Cake
1 box yellow cake mix
1 (3.4 oz) pkg vanilla instant pudding
4 eggs
1 cup water
1/3 cup vegetable oil
2 tsp vanilla extract
4 (1.9 oz) Butterfingers candy bars, finely crushed
Frosting
1/2 cup butter, softened
3 cups powdered sugar
1 tsp vanilla extract
2 Tbsp milk
Preheat oven to 350ºF. Grease and flour 10-inch Bundt pan. Set aside.  Combine cake mix, pudding mix, eggs, water, oil and vanilla in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in crushed Butterfingers, reserving 1 or 2 Tbsp of Butterfingers for the top, if desired. Pour into prepared pan.  Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate and cool completely.  To make the frosting:  In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add more powdered sugar to reach desired consistency.  Spread frosting over top of cooled cake.   Sprinkle with reserved crushed Butterfingers.

Toffee Cream Cheese Dip

Toffee Cream Cheese Dip
1 8oz package cream cheese
1/2 c brown sugar
1/4 c white sugar
1 tsp vanilla
half bag toffee bits
Combine first 4 ingredients and mix with a hand mixer until light and creamy. Stir in toffee bits. Slice up some apples, dig in and enjoy!

Green Chili Sour Cream Sauce Chicken Enchiladas

Green Chili Sour Cream Sauce Chicken Enchiladas 
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies
Preheat oven to 350 degrees. Grease a 9x13 pan.  Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.  In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.  Pour over enchiladas and top with remaining cheese.  Bake 22 min and then under high broil for 3 min to brown the cheese.